Isn't it a little late for a pumpkin beer?

Yeah, it probably is a little late to be brewing this beer, but what the hell. The new brew club is having a porter meeting in 5 weeks, so I figure two birds with one stone.

Will it be ready in 5 weeks? It will be close that's for sure.

So I am not much of a conformist... well I can conform, but it makes me a little crazy. So when coming up with a pumpkin beer, I wanted to stay away from any typical pumpkin beer styles. Mainly I wanted to not do an amber style beer with a lot of pumpkin spice.

Last year I did an awesome Yam-ber ale, so what to do different this year?

1) First start with a porter instead of an amber ale.

2) Add some spiciness by using rye malt

3) You have to actually put pumpkin in it. So I smoked 10 pounds of pie pumpkins over pecan wood for 4 hours.

4) Be ready to add some smoke if the pumpkin does not carry over. A tiny bit of peated malt was on standby.

Behold the Smoked Pumpkin Rye Porter! I am hoping I have a detectable level of smoke in the finished beer. If not, behold the Rye Pumpkin Porter!

Here is the recipe brewed

 

Batch Size: 10.75 gal	Style: Robust Porter (12B)
Boil Size: 14.22 gal	Style Guide: BJCP 2008
Color: 26.4 SRM	Equipment: 26 Gallon (Brewtroller) - All Grain
Bitterness: 24.8 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge (151)
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Single Stage
ABV: 6.2%

Ingredients

Amount	Name	Type	#
14 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
4 lbs	Munich Malt - 20L (20.0 SRM)	Grain	2
4 lbs	Rye Malt (4.7 SRM)	Grain	3
2 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
1 lbs	Carafa III (525.0 SRM)	Grain	5
.25 lbs	Peat Smoked Malt (added 20 mins into mash) (2.8 SRM)	Grain	6
10.00 lbs	Smoked Pumpkin (Mash 60 min)	Misc	7
1.0 oz	Centennial [10.0%] - Boil 60 min	Hops	8
2.0 oz	Willamette [5.5%] - Boil 15 min	Hops	9
1.5 tsp	Pumpkin pie spice (Boil 5 min)	Misc	10
2 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	11